Fried Turnips Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
• Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
• Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Steps:

• Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
• In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
• To the skillet, add the cooked drained potato and turnip cubes.
• Add the salt and pepper.
• Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
• When done, sprinkle with the parsley and serve.

Steps:

• Peel turnips and slice.
• Add butter to skillet, along with a few drops of oil to keep the butter from burning.
• Melt butter, then add the sugar, stirring almost continously.
• Add the turnips, and additional oil, and bring the turnips to a hard fry, then reduce heat, and cover.
• Cook, stirring often, until the turnips are browned and done -- then enjoy.
• I had them tonite with steak and crab legs -- but am looking forward to pinto beans, corn bread and country fried steak.
• Yum -- .

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place turnips into a bowl and generously drizzle with olive oil. Sprinkle with seasoned salt and toss to turn. Spread out onto the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Turn and cook until cooked through, 5 to 10 minutes.

Steps:

• Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm's length of your wok.
• Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
• Return tofu to the wok along with the cilantro. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.

Steps:

• Shred turnips and cheese, chop onions and mince garlic.
• Combine all ingredients, excluding butter and oil.
• Press 1/3 to 1/2 cup turnip mixture into patties.
• I used a plastic patty maker.
• Add butter and oil to frying pan.
• Heat over medium-high heat.
• When pan is nice and hot, gently place patty into pan and allow the bottom to thoroughly brown, about 3 to 5 minutes.
• Flip and allow the other side to brown.
• Turning them was slightly difficult as the cheese is now molten.
• Remove from pan to paper towel.
• Cool slightly and serve.